Xinyang Maojian, also known as "Yu Maofeng". Produced in Xinyang County, Xinyang City (now Pingqiao District) in the Dabie Mountains of Henan Province, it is named "Xinyang Maojian" because the cords are tight, straight and pointed, and the hairs are exposed. It is also produced in Xinyang, Henan Province. Xinyang Maojian is of high quality, with a slender and straight appearance, peaks and seedlings, emerald green color and pekoe all over. The inner soup is light green and bright in color, the aroma is fresh and refreshing, and the bottom of the leaves is light green, bright, tender and even. The special product unfolds into a bud and a leaf. The famous producing areas of Xinyang Maojian are Wuyun (Cheyun, Jiyun, Yunwu, Tianyun, Lianyun), two pools (Black Dragon Pool, Bailong Pool), Yishan (Zhenlei Mountain), Yizhai (Hejiazhai), and Yishan Maojian. Temple (Lingshan Temple). Most of these places are above 500-800 meters above sea level, with high mountains, green mountains, crisscrossing streams, and filled with clouds and mist. During the Qianlong period, there was a tribute named Cheng Ti who often traveled in Yunshan and left a poem: "When the clouds go to the green mountains, the sky is empty, and when the clouds come, the green mountains are white. The white clouds only stay in the mountains, and they often accompany the guests in the mountains." The scenery of the black and white pools is even more beautiful and tempting. Zhang Nao in the Qing Dynasty described this in a poem: "Immediately under the cliff, a waterfall came from the sky. Flowers splashed and snow flew, and rocks echoed with clear thunder. I was surprised by the Milky Way pouring down, and suspected that the jade cave was opening in the distance. I knew that Long Bo was performing, but he couldn't hit the water. "Return." In this mist-filled place, wisps of smoke-like moisture moisten the fat and tender tea buds, providing natural resources for making unique Xinyang Maojian. High-quality raw materials are the basis for frying famous tea. Xinyang tea area is a high-latitude tea area with distinct four seasons. Tea gardens are mined later and closed earlier than those in the south. In the middle of winter every year, ice and snow freeze the mountains and cover the earth. All things lose their vitality. Only the tea trees stand proudly in the cold, with green branches and leaves. The camellias bloom one after another, with a strong fragrance and a sense of spring, which seems to announce to nature—— I am strong. In order to inject more vitality into this strong plant, people seal the roots and soil of the tea gardens every year and apply more organic fertilizers. With the help of this special power and the opportunity to recuperate, the tea tree stores a large amount of nutrients to meet the growth needs of the next year. In addition, the sunlight in the deep mountainous areas comes and goes early, so the tea here is rich in content, especially amino acids, catechins, coffee, The contents of aromatic substances, water extracts, etc. are better than those in the southern tea areas, but not as good as those in the southern tea areas. The tea-picking period here is divided into three seasons: spring tea before and after Grain Rain, summer tea before and after Mangzhong, and autumn tea before and after the Beginning of Autumn. Only a small amount of "Paoshanjian" is harvested before and after Guyu, and "Yuqian Maojian" is regarded as a treasure. During the tea-picking season, tea-picking girls dressed in red and green clothes all over the mountains and plains, like fairies descending to earth, dancing like jade butterflies, use their slender hands to pick delicate buds and leaves one by one. How could you have thought that 1 kilogram of special-grade Xinyang Maojian requires more than 100,000 buds. How much hard work of tea picking girls has been condensed here. "Who would have thought that the tea in the cup requires hard work." It is conceivable that Xinyang Maojian's picking standards are so strict. The ratio of first-grade hair tips to one bud and one leaf is more than 85%; first-grade hair tips are mainly one bud and one leaf, and normal buds and leaves account for more than 80%; second- and third-grade hair tips are mainly one bud and two leaves, and normal buds and leaves account for about 70% ; The fourth and fifth grade hair tips are mainly composed of one bud, three leaves and paired leaves, with normal buds and leaves accounting for more than 35%; it is required not to pick pedicles or fish leaves. In the late 1980s, the newly developed premium teas were even more particular about picking, with only the buds picked. Xinyang Maojian also pays great attention to the containers containing fresh leaves, using smooth and breathable bamboo baskets that are not squeezed or pressed, and requires them to be sent back to a cool room for 2-4 hours in a timely manner, and then fried in batches and grades while they are fresh, so that they are fresh on the same day. The leaves are fried the same day. Xinyang Maojian is of good quality and can be made by frying. Xinyang Maojian's frying process is unique. The frying is divided into three processes: "raw pot", "cooked pot" and "baking", which are carried out using the double-pot variable temperature method. The temperature of the "raw pot" is 140-160℃, and the temperature of the "cooked pot" 80-90℃, the "baking" temperature is 60-90℃. As the pot temperature changes, the water content of the tea leaves continues to decrease, and the quality gradually improves. The "raw pot" is two smooth iron pots of the same size, installed side by side at 35℃- The "raw pot" is tilted at 40°C. Use a thin soft bamboo to tie it into a round shape and stir it repeatedly in the pot. After the fresh leaves are soaked, start to knead and combine with shaking.

Repeat this for about 4 minutes until it is solidified into a round bar. When it reaches 40 to 50% dryness (about 55% water content), transfer it to the "cooked pot" for shaping; at the beginning of the "cooked pot", still use the tea handle to continue to gently knead the tea leaves and combine them into loose balls. , after the tea sticks are slightly tight, proceed to "rushing". When the tightness of the tea sticks is initially fixed and no longer sticks to your hands, proceed to "arranging", which is the key to determining the lightness and straightness of the tea leaves. The "arranging" gestures are free and dexterous. The key is to grasp and throw the strips. When grabbing the strips, the palms of the hands are downward, and the thumb and the four foreign fingers are opened to form an "eight" shape, so that the tea leaves can be brought into the hand from the little finger and then along the pot. Go to the edge of the pot, hold it with your thumb, 13-17 cm away from the center of the pot, and use your wrist force to quickly and forcefully swing the tea leaves out from the tiger's mouth, so that the tea leaves fall into the center of the pot in sequence from the upper edge of the pot. After "cooking" until it is 70 to 80% dry, take it out of the pan and proceed to "baking"; the three steps of baking are initial baking, spreading and reheating, which is the finished product of Xinyang wool with good quality. The moisture content of fine Xinyang wool should not exceed 6.